Freezer Friendly: Honey Mustard Baked Chicken

Are you feeling uninspired for your next dinner party? This honey-baked chicken recipe is the answer to your prayers! Serve the chicken over rice, choose your favorite green vegetable as the perfect side and your dinner menu will be complete. This recipe is so simple you’ll be able to do something truly fabulous for dessert.

Honey Mustard Baked Chicken

Chicken:

3 lbs chicken breasts cut into 1 inch pieces

Sauce:

1/3 cup margarine, melted

1/3 cup honey

2 Tbsp prepared mustard

1 tsp salt

1 tsp curry powder

Preheat oven to 350°. Arrange chicken pieces in a shallow baking pan. Combine sauce ingredients and pour over chicken. Bake for approximately 30 minutes or until the chicken is tender and nicely browned. Rotate the chicken pieces at least every 15 minutes for evenly coated pieces. Serves 6 people.

Tips: I always use chicken breast, but you may use any type or size of chicken pieces that you prefer. If you use larger pieces of chicken, be aware that you may need to increase your baking time.

The Hardest Part: Cutting up the chicken breasts into small pieces! I like to use kitchen shears to speed up the process.

To Freeze: This recipe freezes really well. Cut up the chicken and freeze it in a bag. Prepare the sauce and freeze it in a separate bag. Thaw completely and bake as normal.

I love this dish! Let me know how it turns out for you. There are several winning recipes from the More with Less cookbook. If you get it I can send you page numbers from some of my favorites. The curried lentils dish we made on our freezer cooking day is from that cookbook also.

I haven’t posted Part 2 of our freezer cooking day yet. I guess you could say that I’m still in recovery mode! haha!

My all time favorite recipe. I’ve been making for years. This is actually the ONE dish I do not put in the freezer because it is so easy to make the same day: 5 minutes preparation, 1 dirty dish, 45 minutes in the oven. I adapted it a bit differently from you. I use 3 large or 4 small boneless chicken breasts but do not cut them up. The whole breasts take exactly 45 minutes to bake (covered), which is exactly how long it takes to bake rice (also in the MWL cookbook) in the oven at the same time (I usually do 1 1/2 cup rice with 3 cups water and 1 TBSP butter). If I”m really pushed for time, I place the breasts in a baking dish, add the sauce ingredients on top, and place in the oven. After 10 minutes I remove and stir once, then cover and return to oven to bake a further 35 minutes. It is a bit better when I first melt the sauce ingredients in a saucepan and pour over the breasts before baking…but sometimes I literally have 5 minutes for preparing so I use the baking dish only method. Note that it is also a good company dish because I can turn the oven on 45 minutes before they are scheduled to arrive….but if they are late it holds well in the oven (turn power off).

[…] recipes don’t have to be complicated to be really, really, good. Take honey mustard baked chicken, for example. Super easy, very little prep, and VERY good! With just a few ingredients, you can […]